On this episode of Jeff & Jamie Feed, we sit down with visionary Charlotte leader Tim Belk to talk about building a stronger local food system. Tim shares the story behind his family’s Wild Hope Farm located in Chester, SC—and why having farms near fast-growing cities like Charlotte is essential to the future of food. We dig into how restaurants and farms can work together more effectively, the realities of scaling sustainable agriculture, and his work with the Carolina Farm Fund to invest in the next generation of regional farms in a sustainable, thoughtful way. This is the unique farming infrastructure being planted now that will impact chefs and locals alike in generations to come in Charlotte. It’s a conversation about land, leadership, and what it really takes to feed a city well.

What’s it mean to close a business—and how do you know it’s the right call? In this episode, get the honest scoop about what it’s like to consider closing something you’ve poured yourself into. We share our story of closing Crepe Cellar to make space for something new, and why we’re now in the process of closing our doughnut shop, Reigning Doughnuts. Are there ways to see these moves not as failure but as figuring out another way? We walk through the questions we ask ourselves, the emotions that come up, and the practical realities behind the decision. If you’re an entrepreneur wondering whether to push through, pause, or pivot—gain leadership insights to make your next move.

Jeff and Jamie sit down with architect Don Peadon to talk about what really makes a restaurant work—long before the doors open. From the importance of a strong architect–restaurateur relationship to designing spaces that support both front and back of house, this conversation explores how thoughtful planning sets restaurants up for long-term success. Don, Jeff, and Jamie dig into the challenges they’ve worked through together, the lessons learned along the way, and several of the projects they’ve collaborated on over the years—and why the best restaurants are built on trust, communication, and shared problem-solving.

Happy New Year TBRG team! What a great holiday season we’ve had, and we’re so looking forward to our upcoming company party to celebrate together!

Just in time for 2026, we just launched a new episode on our podcast, Jeff & Jamie Feed, about creating goals, and we wanted to share it with all of you. Goal setting has always been a big part of our planning for ourselves as individuals and also for our company growth, and some of you might find it helpful as you think about where you want to steer your life in an intentional way. The episode is called: “Goal Setting: The Power of Seeing What’s Next”—please enjoy, and feel free to reach out with any comments, questions, or goals that you’re hoping to achieve in the coming years. All our best and again happy 2026!

Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time to step back, get inspired, take in new considerations and latch on to ideas that will shape their restaurants back home in Charlotte, NC.

On this episode of the Jeff & Jamie Feed, Executive Pastry Chef Savannah Foltz jumps in for a fast-paced, nostalgia-packed dive into all things sweet. Savannah dishes on her favorite holiday treats, the classics that shaped her love of pastry and her Mamaw’s “strawberry jelly” made uniquely from tomatoes! Savannah also breaks down how she builds her coveted holiday cookie box and what it takes to lead pastry teams across multiple restaurants. Whether you’re a dessert devotee or simply seeking a dose of holiday warmth, this episode is a treat you won’t want to miss.

Jeff and Jamie are back with a brand-new episode of the Jeff & Jamie Feed, where they share some fun behind-the-scenes moments from filming Fork & Hammer during a handful of mid-season episodes from their 10-part original series now airing on PBS. Expect rapid-fire thoughts, personal experiences, and fresh insights as they revisit each episode, offering background stories and a peek at select clips from the series. Tune in for the inside scoop, then be sure to watch Fork & Hammer on pbs.org or check your local listings.

Today on Jeff & Jamie Feed, we’re joined by Jen Hidinger-Kendrick from Giving Kitchen, a nonprofit that helps food service workers in crisis. We talk about what makes restaurant and hospitality work so different from other industries—and why these individuals benefit so much from Giving Kitchen’s support.

Jen also shares the inspiring origin story of the organization, which began with an Atlanta restaurant later named Bon Appétit’s Best New Restaurant about eight years ago. It’s a powerful look at how one community’s compassion grew into a nationwide effort to care for those who serve us every day.

If you’ve ever worked in hospitality, love the restaurant world, or just want to hear an inspiring story about turning tragedy into positive change, this episode is for you.